Cod Baked or Grilled + Monitoring

Cod Baked or Grilled + Monitoring

ingredients:


500 g. Cod 2 put 250 grams. each
soaked for 24 to 36 hours in the refrigerator.

You can also make cod soaked chips for 12 hours

Other Ingredients:

300 grams. drizzling of pickled onions
400 grams. small potato (ball) cooked in shell
200 g. large purple olives, pitted.
1 cabbage pack scalded
6 boiled eggs cut into four
4 red peppers into strips (raw) or
2 red and 2 yellow
1 cup (tea) of chopped parsley with stems and
½ cup (tea) of green onions thinly sliced
½ cup (tea) of extra virgin olive oil

Way of preparing:

Place the slices of cod sauce with plenty of cold water in the refrigerator, changing twice every 6 hours. Then drain.

A clay platter distribute the slices of cod, without cooking.
Around place baked potatoes already peeled the onion whole or in slices and pepper into thin strips, and rolled cabbage sprinkle with olive oil, place in oven for browning.

Before serving put the boiled eggs and cut four parts, or cut in half and center half of a purple olive or whole without the core.
It is always best to put the olives without the core, which can someone "unsuspecting break the teeth."
Put some purple olives pitted spread the platter.
Sprinkle the parsley with stems and chopped chives.

Accompany cherry tomato salad, lettuce, cabbage and watercress salad.

Can with white rice is (optional)
The potatoes have replaced rice.

You can replace the palm, for artichokes, mushrooms, pickled asparagus, all drained and washed in running water to remove the preservative.

II - Option:

Grill the slices of cod desalted, "without cooking" on the plate or on the grill until golden.
Then move to a platter and do the same procedure above.

Note:

It is always best to put the olives without the core, which can someone "unsuspecting break the teeth."
Scalded cabbage, is to play the sheet one by one in boiling water then in ice water to stop the cooking.

Cabbage Braised Zucchini - II Accompaniments

Cabbage Braised Zucchini - II Accompaniments

Vegetables:
12 to 15 leaves of cabbage, remove some of the talus
2 tablespoons chopped onion or garlic (if old) cored
1 tablespoon (soup) of corn oil
1 tablespoon (coffee) salt
The onion and garlic to taste
Mode Prepare the cabbage:
Wash the leaves of the cabbage one by one, add all of them one on top of another, wrap tightly.
Cut the cabbage thinly on a board.
Put a pot on the fire with water when it boils throw at once chopped cabbage, stir well.
When the water starts boiling count 1 'minute.
Drain the water and tighten the cabbage.

In a medium saucepan fry the onion in oil until wilted, add the well squeezed cabbage, sauté for a few minutes.
The above procedure is done so that the cabbage well be green.
If you can put bacon on fried pieces is (optional).

Zucchini Mineira Simple
ingredients:
2 Italian grated zucchini in thin thick
about 2 to 3 cups (tea) of grated zucchini
Other Ingredients:
½ grated or finely chopped onion, or
1 large clove of garlic (if old) without the chopped kernels
2 tablespoons corn oil or soybean
1 teaspoon (tsp) salt rasa
1 tablespoon (soup) shallow cornstarch (cornflour) (optional)
2 tablespoons (soup) of salsa with chopped stem only put before serving. (optional).
You can put green onions in rodelinhas.
Way of preparing:
Lead to fire a medium saucepan with the oil onion leave until wilted.
Add the zucchini go sauté, stirring frequently, until cooked.
If you need to go dripping boiling water until done.
If using immediately add the cornstarch with half a cup of cold water, mix well. It is a velvety cream.
Pour into the pan stirring constantly until cooked corn starch.
If it is water put a little more. The water is hot when the fire. cold water, out of the fire.
Corn starch is dissolved in cold water to avoid lumps.
Before serving sprinkle parsley and chopped chives.
Note:
If you can cut the zucchini into very small cubes.
Cut into slices the length, add all of them, make the cut into thin strips and then into cubes.
You can also sauté in very thin slices.

Meet some spices, saffron, turmeric, paprika, paprika. SAFFRON

Meet some spices, saffron, turmeric, paprika, paprika.
SAFFRON
Saffron comes from Europe.
Turmeric are dried stamens of a flower (Crocus sativus), has a very dark color orangeade and a strong aroma.
pleasant taste.
It is a very expensive ingredient. Price of gold.
It is used worldwide in chicken dishes, fish crustaceans and other mainly (Paella) in Spain.
Here in Brazil only in fine hotels and restaurants, and also for those who have the opportunity to buy.

TURMERIC
Turmeric is a root of the ginger family, strong yellow color, taste a little bitter, also known as turmeric. It is sold in powder and serves a number of dishes.

DO NOT CONFUSE TURMERIC WITH SAFFRON, are two very different things. A flower is stamens the other is a root.
"The land of the Saffron reference" DOES NOT EXIST. "
Some people, for lack of knowledge, use turmeric in cooking and says it's saffron land. It is important we know the right ingredients it uses.

paprika
Paprika is a Minced seed, born in a bush when they are mature open hedgehogs full of strong red color seeds.
Formerly the paprika was used to replace the tomato that was very expensive. It's good for the circulation.
Today not much used, because of allergies and also
for very dark skin.

PAPRIKA
Paprika powder, is made of red brick color pepper
(Reddish) mild sweet flavor that goes to the spicy.
In addition to the bright red leaves on plates a mysterious aroma.

CAPERS GREEN
Green caper is a very small aromatic flower bud, half a green olive, is used in vinegar
white - is digestive - anti escorbútica is a special condiment for meats. Cod, other fish baked or boiled and also cooked vegetables salad and chickpea salad.
The ripe fruit is used to place the curd or jellies.
Mature caper also serves against snake bite.
It is anti rheumatic.
The new branches in the chemical laboratory serves to acidity and alkalinity.

Cod Antoinette In Form -II Options + Photos

Cod Antoinette In Form -II Options + Photos

ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers without seeds and without white ribbed strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of salsa with chopped stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano
2 tablespoons (soup) of capers, distribute between the layers of cod and potato
1 cup of water to cook the ingredients

How to prepare the cod:

Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (necessary to be able to cover the cod).
Bring the water to a boil, pour the desalted cod, once again boil, count 5 'minutes. drain the water, "do not throw the water out)", take to cook the potatoes, they should be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mode Mounting the cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is raw potatoes or pre-cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is hardened raw tomatoes into slices with a little salt and olive oil and oregano.
The fourth layer is thin strips of spiced raw peppers with salt.
The fifth layer and seasoned raw onion with salt, oregano and olive oil
The sixth is boiled eggs with salt upturned (upside down).
In alternating layers put black olives (purple)
If you prefer to place the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers put only on the cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and light the fire of the weak stove for 20 'to 30' minutes.
Before serving sprinkle chopped parsley enough.

Note:
Option II:
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, to cook the ingredients before the oil.
If the form was very crowded place half water and half of the remaining cooking.
Notice:
The first choice is made on the stove the fire is in the second oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod that is not good.

Atenção

Dejar de publicar durante unos días en los blogs, aunque continuó publicando en otro lugar.
motivo:
Se redujo drásticamente el número de acceso, falta de interés.
Ejemplo gruesa de 690 a 43.
Hago mis recetas paso a paso, con puntas de curiosidad.
Capricho en mi idioma (portugués), a menudo ha sido elogiado por mí escribir clara, de modo que todas las personas de cualquier nivel social pueden leer. Los secretos son muchos.
Por lo general, mis recetas son para banquetes, fiestas y otros, pero tiene la receta para todos los demás.
Cocina Profesional por lo general no pasa todo lo que sabe., O por temor a perder su empleo o encontrar que la gente ya sabe. Nadie nace sabiendo.
La mayoría de los libros de cocina común es aún peor. Escribe todo junto, pasta, relleno, salsa y la persona que está empezando a recoger el carro a pie.
Prestar atención a mis recetas cuando empecé a 9 años de edad, tenía mucha dificultad, pida madre, abuela, tías, amigas y las madres de otras chicas de la misma edad.
Quiero ayudar a los principiantes tienen muchas dudas y ha perdido muchos ingredientes caros.
No quiero que las personas pasen por lo que yo pasé. Ese tiempo tenía una gran cantidad de riqueza (mis abuelos eran agricultores estrangeiros._
Ahora Brasil y del mundo, es en gran crisis monetaria.
Voy a llegar a pasar recetas para las personas con menor poder adquisitivo
Sugiero se presta atención a la política de su país, para no tener dolor de cabeza.
Nota:
Quiero agradecer muy sinceramente a todos los que visitaron mi blog en 2015, que fue un gran éxito.
Espero que el tiempo para mí pasar todas mis recetas por mi edad.
Gracias a todos y un abrazo
Antonieta Gonçalves.
apellidos de la familia son:
Gusmann Guriann, Piton, Gonçalves Machado (de mis hijos).

Atenção

Stop posting for a few days on blogs, although continued publishing elsewhere.
Reason:
It dropped sharply the number of access, lack of interest.
Example coarse of 690 down to 43.
I make my recipes step by step, with curiosity tips.
Capricho in my language (Portuguese), has Been Often praised for me to write clear, so que all people of any social level can read. Secrets are many.
Usually my recipes are banquet, parties and others, but has recipe for all others.
Professional Cooking Usually does not pass everything he knows., Or is fear of losing Their jobs or find que people already know. No one is born Knowing.
Most common cooking books is even worse. Write it all together, pasta, stuffing, gravy and the person who is starting pick up the walking trolley.
Heed my recipes When I started was 9 years old, I had a lot of difficulty, ask for mother, grandmother, aunts, girlfriends and mothers of other girls of the same age.
I want to help beginners have much doubt and lost many expensive ingredients.
I do not want people to go through what I went through. That team had a lot of wealth (my grandparents Were farmers estrangeiros._
Now Brazil and the world, is in great monetary crisis.
I'll get to spend recipes for people with lower purchasing power
I suggest you pay attention to the policy of his country, not to get a headache.
Notice:
I want to thank most sincerely all who visited my blog in 2015 Which was a great success.
I hope que time for me to spend all my recipes because of my age.
Thank you all and hug
Antonieta Gonçalves.
Family surnames are:
Gusmann Guriann, Piton, Gonçalves Machado (of my children).

Marinated Dogfish Fresh

Marinated Dogfish Fresh

ingredients:

2 kilos of shark in large folded (fresh)
1 large glass of good quality brandy,
It serves to make the strong smell of fish

Spices:

2% of fish weight salt, and 2 tablespoons (tea) salt
1 tablespoon grated ginger
1 chili finger girl without seeds or chopped pepper sauce
2 sprigs of rosemary, whole (optional |)
If you prefer you can season the fish with salt only.

Other Ingredients:

1 dish of flour sifted background
2 cups of corn oil for frying fish

Complement:

Several vegetables:

800 grams. Carrot pre - cooked, cut into thin strips
1 kilo of raw onion, thinly sliced
4 green peppers baked, skinless seedless
4 red peppers (raw) cut into thin strips
2 yellow peppers (raw) cut into strips
1 whole large celery without the shaved leaves, cut into thin strips
1 or 2 cups of parsley tea with chopped stem very thin
½ cup chopped chives tea, white part only
1 dish of raw fennel bulb, finely chopped (optional)
½ cup chopped fresh mint tea (optional)
2 tablespoons (soup) of capers

Sauce Marinade:

1 big cup corn oil (250 ml)
1 large glass of red wine vinegar and white vinegar to rice (250 ml).
1 cup of cold water (250 ml)
1 teaspoon salt tea

If you can double the recipe sauce

Way of preparing:

Wash the fish, dry with paper towels, arrange on a platter to put the whole fish covered with brandy, leave to rest for 30'minutos, in the refrigerator, covered with plastic wrap.

Take the fish drink season with salt, grated ginger and pepper.
If you do not want to use brandy use red wine vinegar or white

If you can wash the fish again, before seasoning. To reserve.

Peel the carrots, cut into thin strips, cook for five (5) minutes in the pressure cooker, or common pot.

The carrot can not get much cooked, must be "al dente", and other vegetables as well.

Do not open the pot, until they cool down completely, ie without pressure.

Stick the green peppers in several places and bake until the skin is loose, (almost burnt), or

Pierce each pepper on a fork, take the mouth of the fire gáz go turning until the skin is slightly burned, or cook in a water bath, to loosen skin. (Only green peppers) that are indigestible.

Place the peppers in a damp napkin, leave until cool.

Then remove the skin, pulling, or scrape carefully with a small knife.

Wash the peppers under running water.

Cut the peppers into thin strips. Book
Do the same procedure with the other peppers (raw).

Clean the celery, removing the fibers scraping down the sides, cut into thin strips cook until almost soft. Not too soft. "Al dente"

In a large pot, place the oil let warm, pour the onion leave until wilted, add the vinegar and salt.

Then add the carrots and celery cooked, leave the heat for 10 minutes over low heat, finally add the chilli strips. Not move much not to break the vegetables;

Take the fish seasoning, dry with paper towel, folded pass in flour, tap out the excess flour.

Fry the fish fillets in hot oil. To reserve.

Frying put one or two at a time, lower the fire so that it is well cooked inside, let it brown on one side, turn and do the same procedure on the other side.
Dry the fish with paper towels, to remove excess fat.

Change the oil every time the pan is burned with flour, or dirty oil.
Ideally change the oil every frying.
"I return every time." Not to run the risk of changing the taste.

Once all are put chips, assemble the dish.

A transparent refractory big and loud, make the layers, alternating fish and sauce marinade.

Place a layer of fish in the refractory bottom, above, spread the sauce of vegetables.

Sprinkle over parsley, chives and mint, chopped, and the capers

Repeat layers until all the ingredients finish, the latter is vegetables, and sprinkle over the parsley chives, and mint.
Cover the terrine, or put plastic wrap, take the refrigerator for 6-12 hours.
Serve the next day to pick up good taste.
If you want you can also serve the same day.

With white rice, palm in large slices, mango and cut into thick strips or slices of pineapple.

Can serve the fish as a snack with bread will, and slices of fresh white cheese.

Keep the fish in the refrigerator covered with a lid or plastic wrap.

In the summer the temperature of the place stronger magnets than normal, i.e. colder.

Durability 3 to 5 days stored in the refrigerator.
Use no later than five days in the refrigerator with the above temperature.

Can replace the cation by other fish without much spine.

You can also substitute for open sardines without bones, empanadas with flour and fried in hot oil.

Take the fat excess with a paper towel.

Important Note:

Never fish with garlic seasoning, that changes its taste.